Truffle Huevos Estrellados - Tragabuches Style
Prep time: 5 min | Cook time: 10 min | Servings: 2
Experience Marbella luxury at home with these "broken eggs." This dish features tender, buttery potatoes and ethereal, fluffy egg whites topped with decadent shavings of fresh black truffle.
Ingredients
The Base
300g (10 oz) Frozen French fries, thin-cut preferred
30ml (2 tbsp) Extra virgin olive oil
The Egg Whites
180ml (3/4 cup) Liquid egg whites (approx. 5–6 eggs)
30ml (2 tbsp) Cold water
15ml (1 tbsp) Neutral oil for frying
Salt
The Finish (Choose One)
Garnish: 1 Fresh black truffle (approx. 20g), for shaving
Alternative 1: 5g (1 tsp) Truffle salt (omit regular salt)
Alternative 2: 30g (2 tbsp) Black seaweed caviar
Instructions
Place 300g (10 oz) frozen fries in the microwave; heat for 2 minutes until fully thawed and warm.
Whisk 180ml (3/4 cup) egg whites with 30ml (2 tbsp) water in a bowl until just combined.
Heat 15ml (1 tbsp) neutral oil in a non-stick skillet over medium-high heat.
Pour egg mixture in; cook undisturbed until a deep golden crust forms on the bottom.
Flip or fold the whites; cook until a crust forms on the other side, then remove from pan.
Roughly chop the crusted egg whites into large, rustic pieces.
Heat 30ml (2 tbsp) olive oil in a separate large skillet over medium-high heat.
Add warmed fries; fry for 4 minutes, tossing occasionally until edges are slightly crispy.
Add the chopped egg whites to the pan; toss gently to combine and heat through, add two pinch of salt, or more if preferred.
Transfer the mixture to a warm serving plate.
Shave the fresh truffle generously over the top while the dish is steaming.
If using truffle salt or caviar instead, sprinkle or dollop over the top just before serving.
